Size Wise

This colorful berry dessert makes a great treat to share with friends and family.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.

Note

If you don't have a tart pan, you can use a foil-lined 9-inch round pan instead. Prepare tart as directed, pressing crumb mixture onto bottom and 1 inch up side of prepared pan. Fill as directed. Use foil handles to remove tart from pan before cutting to serve.

Servings

10 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 10 servings

AMOUNT PER SERVING

Calories

280

Total fat

17g

Saturated fat

10g

Cholesterol

45mg

Sodium

240mg

Carbohydrate

30g

Sugars

22g

Protein

3g

% Daily Value

Vitamin A

15 %DV

Vitamin C

10 %DV

Calcium

4 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 5 out of
5 by
AndreaP.G. from
Absolutely fabulous recipe and very easy to make - only a few changes did I make after reading about...Absolutely fabulous recipe and very easy to make - only a few changes did I make after reading about 50 previous reviews - I used about 52-54 Nilla wafers, otherwise I found the crust a little too thin. I also increased the butter to about 1/3 cup (or a little more) - it held together much better. When stirring in the ice cubes to the gelatin, I found it began to thicken slightly even before all the ice was melted - no need to put it in the frige at all - just start spooning it over the fruit before it gets gloppy. Oh so tasty and just beautiful to look at - this is definitely a 5 out of 5 recipe!!

Date published: 2009-08-21

Rated 4 out of
5 by
rascalgal5@yahoo.com from
I made this recipe completely sugar free!I made this recipe completely sugar free! I can not have sugar, so I substituted sugar-free jello, sugar-free vanilla wafers and sugar-free cool whip. I also used Splenda for the sugar in the recipe. It was wonderful!!!

Date published: 2006-08-20

Rated 5 out of
5 by
bigmamma34 from
The main thing with this recipe is just to catch your jello before it begins to lump; while it's...The main thing with this recipe is just to catch your jello before it begins to lump; while it's still in liquid form, but not hot. When I made this, I not only thought it was awesome, but it was very pretty. I have come back to this as a very good no-bake cheeseckae. I love cheesecake and to make them, I thought this one was fairly easy and a nice bang for flavor. If you do not make cheesecakes normally, it might seen difficult, but would recommend trying it, IT IS GREAT!

Date published: 2007-10-01

Rated 4 out of
5 by
BRH33 from
I received many compliments on this recipe.I received many compliments on this recipe. I do, however, think two things would have made it better. I felt that the crust was a bit weak, so I may use a pre-made crust in the future. I also thought strawberry jello tasted better than the recommended lemon. In my refrigerator, the jello took only 5 minutes to get to the "egg-white" like state that you want it to be at. Don't let it sit too long or you won't be able to spread it! Nonetheless, it was enjoyed by all!

Date published: 2006-07-06

Rated 3 out of
5 by
linneaT from
This tart tasted very good, but mine didn't look half as pretty as the picture.This tart tasted very good, but mine didn't look half as pretty as the picture. My whole point in making it was so I would have a nice desert that looked fancy for having company. I don't think I will make it again because it was a little bit labor intensive. If I were to make it again I wouldn't put as many ice cubes in the jello - it ended up getting too thick and went on gloppy.

Date published: 2007-09-05

Rated 5 out of
5 by
lana5262 from
I used this recipe except I used lemon curd instead of lemon jello and substituted crisp crushed...I used this recipe except I used lemon curd instead of lemon jello and substituted crisp crushed gingersnap cookies for the vanilla wafer crust. Then I made a blueberry filling to top the lemon curd and garnished it with lemon curls and mint. It was delicious and made an impressive presentation. I used blueberry sauce from the filling around the edge of the plate for more pizazz!

Date published: 2006-09-11

Rated 5 out of
5 by
nicoschouten from
I made this for a family get together and everybody loved it.I made this for a family get together and everybody loved it. They all wanted the recipe. I used a store bought graham cracker crust. I also used kiwi on top of it instead of the raspberries. You really could use any kind of fruit you want. I didn't put the jello in the fridge either it had the right consistency after stirring in the ice cubes. Really great and easy recipe.

Date published: 2006-06-05

Rated 5 out of
5 by
allison1222 from
What a great find for an easy summer dessert!What a great find for an easy summer dessert! One thing I'll do differently when I make it again today is to use a Nilla wafer pie crust that I bought at the store. The jello was the right consistency after stirring in the ice cubes so it may not need the 15 minutes of refrigeration before pouring it on top of the fruit. I like the idea of using Strawberry jello too.